Print Recipe

Spaghetti alla Carbonara

RG

"Alla carbonara" means in the style of the charcoal maker's wife. Use the unsmoked Italian bacon called pancetta if at all possible, or a lightly smoked American bacon as an alternative.

Ingredients

  • 4 ounces pancetta or 6 slices bacon, cut into 1/4 inch dice
  • 4 eggs, beaten
  • 1/2 cup freshly grated Pecorino
  • Romano or Parmesan cheese
  • 1/4 cup heavy cream
  • Salt and freshly-ground black pepper, to taste
  • 1 pound dried spaghetti or pasta of choice
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.

Instructions

  1. Saute the pancetta or bacon until golden brown. Drain on paper towels.
  2. Combine the eggs, half the cheese, cream, salt, and pepper in a large serving bowl and beat to combine thoroughly.
  3. Cook the pasta according to the package directions until al dente (firm to the bite). Drain and immediately add to the serving bowl, tossing to coat the pasta with the sauce. The hot pasta will cook the eggs and make the sauce thicken. If necessary, return the pasta with the sauce to the cooking pot and shake over very low heat until the sauce thickens.
  4. Top with the cooked pancetta and the remaining cheese.

Serves 4 to 6.


logo
Food Advertisements by


Comments

Widget is loading comments...

Recipe Goldmine








Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.